Creamy Green Pea Pasta with Frozen Peas — No Cream Needed

Why you’ll love it

• 15-minute pantry dinner. A lifesaver on busy nights: frozen peas and dried pasta are the main players, with a few pantry and fridge staples rounding it out.
• Creamy and comforting without cream. Blending cooked peas with feta, parmesan and olive oil creates a silky, comforting sauce that feels indulgent but uses no cream.
• Bright, green and nutritious. The sauce is vibrantly green and packed with fiber, vitamins and minerals.
• Budget-friendly. Uses common staples you likely already have on hand.
• Family-friendly. Think of it as a middle ground between pesto pasta and mac and cheese — often a hit with kids and picky eaters.
• Freezer-friendly sauce. Make extra sauce and freeze it to save time next time.
• Great for meatless days. A satisfying vegetarian main or side for meatless Mondays.

Ingredients

Frozen peas: Use baby peas if available for their sweetness, but any frozen peas work.

Pasta: Twisty shapes like fusilli, rotini or penne hold the sauce well, but long pasta like spaghetti or linguine also works.

Fresh basil and mint: Basil gives a pesto-like note and mint complements the peas — use a light hand with mint so it doesn’t dominate.

Garlic: One small clove is enough; it’s added raw to the sauce so the flavor comes through.

Feta cheese: Crumbled feta contributes tang and creaminess; softer styles (Danish, French or Greek) are all suitable. Ricotta is an easy alternative for a milder flavor.

Parmesan: Adds umami and depth; grated parmesan works best.

Lemon juice: Half a lemon brightens the sauce and balances richness. Extra wedges for serving are optional.

Extra virgin olive oil: A few tablespoons help emulsify the sauce and add flavor. Drizzle extra over the finished dish if desired.

Salt and pepper: Season to taste once the dish is combined.

How to make green pea pasta

Bring a large pan of water to a boil. Add the frozen peas and cook for about 3 minutes. Use a slotted spoon to scoop out roughly one third of the peas and set them aside for later. Put the remaining two thirds of peas into a medium bowl.

Keep the same water boiling and cook the pasta according to package directions until al dente, usually around 10 minutes depending on type and brand.

Add olive oil, garlic, crumbled feta, grated parmesan, basil, mint, lemon juice, salt and pepper to the bowl with the two thirds of cooked peas. Blend to a smooth sauce with a handheld blender or food processor. If you don’t have either, mash well with a potato masher for a chunkier but still tasty sauce.

When the pasta is done, reserve about a cup of the cooking water, then drain the pasta. Return pasta to the pot, pour over the blended pea sauce and mix well. Add reserved cooking water gradually to loosen the sauce until it clings to the pasta but remains silky. Stir in the reserved whole peas.

Serve immediately with extra fresh herbs, crumbled feta, grated parmesan and a drizzle of olive oil. Lemon wedges on the side brighten each bite.

Helen’s top tips

• Before draining the pasta, scoop out about a cup of the cooking water. This starchy water helps the sauce become silky and cling to the pasta.
• Blend the sauce in a wide, flat-bottomed bowl if you can — it makes blending easier but isn’t essential.
• The dish is best fresh, though leftovers are still tasty hot or cold. Reheat gently with a splash of water to loosen the sauce.
• Double the sauce and freeze half for a quick future meal.

Variations

• If you’re low on peas, swap in frozen broccoli or spinach for part of the quantity.
• Use goat cheese, ricotta or mascarpone instead of feta for a different richness. Pecorino works in place of parmesan.
• Add parsley or dill to change the herb profile.
• Pulse in nuts like walnuts, pine nuts or pistachios for texture and flavor.
• For a meaty twist, stir in cooked bacon, ham, pancetta, chorizo or prosciutto.
• Add cooked chicken, shrimp or smoked salmon to make the meal heartier.
• Sprinkle red pepper flakes into the sauce for a touch of heat.
• Make it gluten-free with gluten-free pasta, or vegan with vegan cheeses.

How to serve

This pea pasta is a satisfying, quick main on its own. It also makes a bright side dish for grilled, roasted or pan-fried meat or fish — sausages, baked chicken thighs or air-fryer chicken all pair well. If you want a simple weeknight combo, serve the pasta alongside plain roasted or pan-seared protein.